The name "tarragon" comes from the Arabic for "little dragon," a remnant of hundreds of years ago when Arabs brought this aromatic herb to Europe from Russia. Today tarragon is used to add its sweet, anise-like flavor to everything from French Béarnaise sauce to Armenian soft drinks. And now, thanks to the masterful mustard makers at Fallot in Dijon, France, it's in mustard, too.
The tarragon gives this mustard a pale green color flecked with darker green bits of the herb. Like Fallot's classic Dijon mustard, this mustard packs a serious punch that'll clear out your sinuses in 2.7 seconds flat. After the heat mellows out, the tarragon flavor comes through on the finish. Use it with chicken, on fish or eggs, or to add some firepower to a powerful vinaigrette.